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Wakame, Radish & Pear Salad with Miso Dressing

wakame salad 0615gt-winter-lunch-recipes-salad
Recipe:R. DUNN / Photography:W. MEPPEM / Styling:R. DUNN & E. KNOWLES Magazine:Australian Gourmet Traveller, JUN 2015

This Wakame salad is  attractive mixture of colours, textures & flavours.


Serves 6

25g dried wakame
500g radish, trimmed, scrubbed & sliced paper-thin
2 pears (such as Packham), shaved on a mandolin

Miso Dressing:
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp cider vinegar
2 tbsp shiro miso

Note: the recipe has been modified to adjust for the yield of our seaweed when rehydrating. Our farmed wakame expands 10 times!


Place dried wakame in a large bowl of tepid water and leave to soak for 3-5 minutes.
Meanwhile make the dressing. Combine the soy sauce, rice wine & cider vinegar in a bowl with 2 tbsp water. Add miso and whisk to combine
Squeeze excess water out of the seaweed and arrange in a large serving plate with the other ingredients & drizzle with the dressing.
Serve immediately.

Wakame Seaweed Fronds (Farmed) – 200g

      Tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand. Storage: Wakame is...

Wakame Seaweed Fronds (Sustainably Farmed) – 40g

      This Wakame is tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand....
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Our seaweed is sustainably harvested


Processed in approved food grade facilities

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